Moms Kitchen - Andhra Recipes

Moms Kitchen - Andhra Recipes

August 07, 2007

Poornam Boorelu (Sweet gram dumplings)

Termed to be a heavenly delicacy of Andhra,these sweet dumplings my mom used to cook for us on sankranti, a festival celebrated in andhra during the beginning of harvest season. I loved eating them with melted ghee poured over it. No doubt that I run back to my childhood moments whenever I cook them, while I dream of going home, cooking this dish all by myself and surprise mom. Coming back to the recipe...

We need... ( Makes 10 burelu)

for the sweet balls

Chana Dal - 1/2 measuring cup
Sugar - 1/2 cup sugar
Elaichi(cardamom) powder - 2 tsps

for the batter

Rice -1/4 cup
Urad dal (Minapappu) - 1/2 cup
sugar - 1 tbsp

How to .....

1. Wash and soak rice and urad dal in water for about 2 hrs.

2. Soak chana dal for about half an hour. Pressure cook dal in 1 cup of water till 4-5 whistles. Set Aside.

3. Grind rice and urad dal to smooth paste adding sufficient water. It should be ground to thick dosa batter consistency. Set aside for 4-5 hours.

4. Heat a kadhai, add cooked dal, sugar, elaichi powder and on medium heat keep stirring till the dal turns thick enough to make a ball. Stirring continuously helps dal not to stick to the pan.

5. Allow the paste to cool. Grease your hands with oil or ghee and roll the paste to lemon size balls as shown below. Set aside.

6. Add sugar to the fermented batter. I prefer adding sugar over salt to the batter. Adding sugar gives a mild sweet taste when compared to adding salt.

Note: Left over batter can be used to make dosas. I generally take required qty of batter, mix sugar accordingly so that the whole batter does'nt get wasted just because the whole batter is sweet.

7. Heat oil in a deep pan. A tiny drop of batter put in the oil should pop up immediately on the top. Reduce the heat to medium.

8. Dip each ball into the batter, so that it evenly gets coated. Drop them gently into oil and fry them till golden brown. Fry the balls in batches depending on the size of the pan.

9. Remove from oil, drain on a kitchen paper to remove any excess oil and serve. Pulihora (Tamarind rice) with burelu makes an excellent combo.

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At August 7, 2007 at 8:35 PM , Anonymous ramya said...

I love this but doesn't know how to make. may be was lazy to collect the recipe and cook it.but not more...i have one.thank u :)

At August 7, 2007 at 9:04 PM , Anonymous Lakhsmi said...

Lovely burelu. I like this sweet very much. Mom used to make them as a replacement to puranpoli. Thanks for the recipe.

At August 8, 2007 at 1:57 AM , Blogger Cinnamon said...

Yumm.. we call them poornalu.... and are my fav..
Thanks for sharing!

At August 8, 2007 at 9:37 AM , Blogger Asha said...

Great looking sweet.Sounds like Hoorana we make to stuff Obbattu but fried.YUM!!:)

At August 8, 2007 at 9:51 AM , Blogger Sowjanya said...

The taste is really yummy that I can't stop eating just one. Thanks Asha for dropping by.

At August 8, 2007 at 12:37 PM , Blogger Sharmi said...

my MIL makes it and it tastes heavenly!! bookmarking.

At August 8, 2007 at 2:15 PM , Blogger sowjanya said...

Thanks sharmi. Lemme know how it tasted.

At August 8, 2007 at 5:27 PM , Blogger Manasi said...

Oh i love this sweet!! it is so YUM!! like fried puranpoli!!! Wish I cud hv one NOW!!

At August 20, 2007 at 2:07 PM , Blogger Kumudha said...

This looks really yummy!
Thanks for the recipe.

At October 1, 2007 at 11:47 AM , Blogger sowjanya said...


Do let me know how it turned up.


Thanks for those lovely words. Manasi u reminded me of my mom.The puranpoli she makes tastes heavenly especially when eaten with melted ghee poured over it.

At October 24, 2007 at 2:51 PM , Anonymous Anonymous said...

My mom makes a similar sweet,but she uses maida.It is called suseum.


At October 25, 2007 at 10:27 AM , Blogger Sowjanya said...

Thanks for dropping by deepan. Would surely help you out with the tips. Pls drop in your mail id to

At January 9, 2009 at 7:48 AM , Blogger Hima Motati said...

U guys also can try adding jagarry instead sugar and coconut flakes to the inside mix.

At January 16, 2009 at 9:20 PM , Blogger sowjanya said...


Thanks for dropping by. I do try this way sometimes and it tastes as good as the sugar version.


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